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tter and cheese. Stir it until the cheese is melting into the quinoa. Last night I was a little short on shredded cheese, so I added a good dash of grated parmesan cheese to make up the difference. If needed add a splash of milk until the quinoa is about the consistency of polenta. I had to add a couple of table spoons. Season with salt and pepper to taste if you'd like. We enjoyed it just the way it was.
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